Healthful cookery

Heat the milk, to which has been added the half cup of cream and a little salt, to boiling. Thicken with a tablespoonful of flour rubbed smooth in a little cold milk. Have ready the whites of the two eggs, beaten to a stiff froth, and when the sauce is well thickened, turn a cupful of it slowly on the beaten egg, stirring well meanwhile so that it will Healthful Cookery form a light, frothy mixture, to which add the remainder of the sauce. If properly prepared, this sauce should be of a light, frothy consistency throughout. Serve as a dressing on nicely moistened Zwieback. Tomato Toast. — Heat one pint of strained stewed tomato to boiling. Then thicken with cornstarch or flour rubbed smooth in a little cold water. Season with salt, and add, or not, as preferred, a half cup of hot cream. Serve on slices of moistened Zwieback. Sunshine Toast. — Select good ripe tomatoes, cook thoroughly, sift through a fine colander to remove the skins and seeds. To one pint of sifted tomato add one spoonful of white flour, a pinch of salt, the same of thyme, and a little Cocoanut Butter, if desired. Cook a few minutes, and serve hot over moistened Zwieback. Fruit Toast. — • Cook sweet California prunes, nicely dried apricots or peaches, allowing them to simmer very slowly for a long time until the fruit is well done, and the liquor thick and rich. When done, rub the fruit through a colander. If the pulp thus obtained is thin, stew again for a time until about the consistency of marmalade. Serve on slices of Zwieback moistened in cream, as directed. T oasts The pulp prepared from freshly stewed or canned grapes or peaches may also be used in the same manner. Fruit Toast without Cream. — Turn a can of well-kept blueberries, strawberries, or blackberries into a colander over an earthen dish, to separate the juice from the berries. Place the juice in a porcelain stew-pan, and heat to the boiling point. Place slices of Zwieback in a colander over a dish, and pour over each slice a few spoonfuls of the hot juice to moisten them, allowing the juice to drain off rapidly, so as not to leave the Zwieback mushy. To the remainder of the boiling juice add flour, rubbed smooth in a little cold water to thicken — a tablespoonful of flour to a pint of juice will be about the right proportion. When thickened, add the berries, and boil just sufficiently to heat them, then serve hot on slices of moistened Zwieback. Grape Toast. — Heat the juice of fresh or canned grapes to boiling, and slightly thicken with cornstarch previously rubbed smooth in a little cold water, in the proportions of one tablespoonful of the starch to one pint of grape juice. If the juice is quite thick, first dilute it with one-third water. Cook until thickened, sweeten if desired, strain to remove any lumps, and serve hot, on slices of mois- Healthful Cookery tened Zwieback. A dressing of hot grape pulp maybe used, if preferred. Banana Toast. — Press nice bananas through a . colander with a potato masher or through a vegetable press. Moisten Zwieback with hot cream. Serve with a spoonful of the banana pulp on each slice. Fresh Peach Toast. — Nicely ripened peaches may be prepared, and used on moistened Breakfast Toast the same as bananas.